Pat veal dry with paper towels. Sprinkle chops with salt and pepper. Cook chops in drippings in skillet
over medium-high heat until browned, about 5 minutes per side. Transfer veal to plate.

Reduce heat to medium. Add onion to skillet and cook, stirring occasionally, until lightly browned,
about 5 minutes. Stir in garlic and cook 1 minute longer. Stir in tomatoes with their puree, broth, wine, and sage and heat to boiling, breaking up tomatoes with side of spoon.

A Part of Hearst Digital Media
Redbook participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.